Lemon Ricotta Cookies Recipe with Easy Lemon Glaze

Ingredients

• 1 cup white sugar
• 0.5 cup unsalted butter, softened
• 1 cup ricotta cheese, at room temperature
• 2 tablespoons lemon juice
• 1 tablespoon almond extract
• 0.5 teaspoon lemon zest
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a baking sheet by lining it with parchment paper.
2. In a large bowl, cream together the sugar and butter using an electric mixer on low speed until just combined. Increase the speed to high and beat until the mixture is light and fluffy, approximately 5 minutes. Incorporate the ricotta cheese, lemon juice, almond extract, lemon zest, and egg, mixing on medium speed until everything is well combined. Reduce the speed to low. Gradually add the flour, baking powder, and salt; mix slowly until a dough forms.
3. Using a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake in the preheated oven for 12 to 15 minutes, until the edges of the cookies are very lightly golden but the centers are still soft. Remove from the oven and transfer the cookies to a wire rack to cool completely before icing, which should take about 30 minutes.
5. In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth, flowing icing. Drizzle this icing over the cooled cookies. Allow the lemon glaze to set and dry completely before serving.

Nutrition

• Calories: 80 kcal
• Fat Content: 3 g
• Fiber Content: 0 g
• Sugar Content: 7 g
• Sodium Content: 55 mg
• Protein Content: 1 g
• Cholesterol Content: 12 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g